1. Boil the potatoes in their skin until they are done, but still firm. 2. Drain the water, cover, and let cool for 1-2 hours. 3. While the potatoes are cooling, dice the onion. In a coated frying pan, brown the onions until they are crispy. 4. Peel the potatoes after they are done cooling. 5. Slice the potatoes very thinly or into small diced chunks, if you prefer. 6. Place in a large bowl. 7. Add the browned onion and toss gently together. 8. Combine oil, vinegar, and broth in a small bowl. 9. Stir vinegar mixture into the potatoes. 10. The consistency should be mushy. If too dry, add chicken stock or water, being sure not to make it too runny. 11. Crisp some bacon, and stir it into the salad. 12. Taste and add salt and pepper and more vinegar, if needed. 13. Refrigerate for 2-3 hours, the longer the better. 14. Serve at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
